1 (11-oz.) can whole kernel corn with red and green peppers, rinsed and drained
1 (8-oz.) package reduced-fat shredded Colby and Monterey Jack cheese blend
1 (32-oz.) package frozen potato tots
1/4 cup pickled sliced jalapeño peppers or 2 fresh jalapeño peppers, sliced
How to Make It
Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Stir in chili starter, tomatoes, and corn.
Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cheese; top evenly with tots.
Bake at 350° for 1 hour or until tots are golden. Top with jalapeño slices.
Note: For testing purposes only, we used Bush's Chili Magic Chili Starter Traditional Recipe and Ore-Ida Tater Tots. To kick up the flavor, substitute 1 (14 1/2-oz.) can petite diced tomatoes with jalapeños for petite diced tomatoes.